Fast Good: the new rules of urban cooking

In today’s society, fast food has become part of the way of life of many of us who live in big cities like Mexico, Paris, London, Milan and Madrid. The influences of street food and informal restaurants are already part of the language of a Spanish gastronomy in full evolution, positioned at the culinary vanguard. Are you familiar with the term fast good? It is not surprising then that international recognition is coming from renowned chefs who have opted to incorporate urban culture into their innovations.

What is fast good?

The term “fast good” emerges as an evolution of traditional fast food, adapting to the demands of a consumer more conscious of the quality and impact of the food he or she consumes. Unlike conventional fast food, which tends to prioritize speed and low cost at the expense of nutritional quality, it seeks to offer fast but nutritious dishes, made with fresh, local and, in many cases, sustainable ingredients. This concept combines the best of both worlds: the speed of service characteristic of fast food with the care and attention of fine dining. Instead of resorting to processed foods or foods high in saturated fats, fast good focuses on more balanced preparations, offering healthy options that do not compromise on taste or the consumer’s well-being. It has found its space mainly in urban environments, where people are looking for food solutions that fit their fast-paced lifestyles but do not neglect nutrition. This trend responds to the growing demand for more conscious eating, which in turn has a lower environmental impact, promoting the use of organic products and reducing food waste.

Fast Food vs Fast Good

On the other hand, self-employment has attracted new entrepreneurs, previously alien to the gastrosector, who are providing creative ways of preparing, presenting and selling informal cuisine, fast food, or what we call fast good, as opposed to “fast food”. Undoubtedly, the low costs of this type of investment (agile production process and flexibility in service) make it a very attractive model for those who have decided to start the restaurant business adventure. Simple, original, healthy and complete food are the keys to the new fast food. This new trend also bets on establishments with an attractive decoration. The physical space where the business is located is taken care of to the maximum as it is part of the product/service. Avant-garde decoration with bright colors and design furniture transmit the image of a modern, comfortable and therefore different restaurant space. The interior design seeks to project an overall image of quality, which of course includes the raw materials that make up the food consumed and a healthy preparation.

Traditional, automatic and healthy cuisine at fast Good

This new concept involves the most innovative deep fryers of equipment for restaurants and hotels. These professional fryers from QualityFry manage to fry products automatically and autonomously in record time, which helps to solve a fast customer service in establishments of this type. In addition, it achieves a traditional frying because thanks to its special design it minimizes heat losses, keeping the oil at the optimum temperature. Keeping the oil unaltered during the frying process guarantees the healthiest way to cook that product that has been prepared with so much care and that is offered with the immediacy demanded by the customer. The iQ 635 Carrousel automatic fryer uses advanced technology that achieves healthy cooking without mixing flavors, improving the results obtained by frying in a conventional kitchen. Its advanced filter system removes water and active particles from the oil, thus achieving a perfect finish.

Moreover, more and more urban cooking establishments are incorporating the iQ 615 Gourmet automatic fryer because of its great versatility for installation in spaces without a smoke outlet. The compact and safe design of this frying equipment helps it to be visible to the public who appreciate the process of preparing their food, which offers safety and confidence. Research, development and innovation (R&D&I) in hotel and catering equipment have become one of the keys that – although they rarely receive the necessary recognition – have contributed substantially to promoting the new rules of urban cooking.

The future of fast good and urban cuisine

Fast good is emerging as a protagonist in the evolution of urban gastronomy, and its future looks promising. As cities grow and citizens’ routines accelerate, food needs are also changing. People are looking for options that allow them to maintain a balanced and conscious diet without sacrificing speed and convenience. In this scenario, fast good is positioned as the perfect option, combining the best of fast food with the quality and care of haute cuisine. One of the main trends that will mark the future is sustainability. Consumers are increasingly aware of the environmental impact of their choices, and are responding to this demand with eco-friendly ingredients, biodegradable packaging and responsible production processes. Fast-goods chains are betting on reducing their carbon footprint, supporting local producers and offering vegetarian and vegan options, which are not only healthy but also respectful of the planet.